Yield: 4 Servings
|1 pounds||Beef stew meat|
|\N \N||Salt; pepper, all-purpose flour|
|2 mediums||Onions; chopped|
|1 can||(10.5-oz) condensed tomato soup|
|1 small||Bay leaf|
|2 \N||Whole cloves|
|1 \N||Stalk celery; sliced|
|4 \N||Carrots; sliced|
|1 cup||Canned peas|
|3 mediums||Potatoes; cut into eighths|
|\N \N||Salt and pepper|
Cut meat into 1-inch cubes; sprinkle with salt and pepper, and dredge with flour. Melt shortening in skillet and brown meat thoroughly. Transfer meat to a 2-quart casserole. Lightly brown chopped onions in the hot shortening; add to meat. Heat water with tomato soup and pour over meat. Add seasonings and sliced celery. Cover and bake at 325ø for 1-½ hours, or until meat is nearly tender. Add sliced carrots, peas, and potatoes cut in eighths; sprinkle with salt and pepper, and mix in with beef and gravy. Cover and continue baking for 45 minutes. Yield: 4 to 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .